Alentejo Bolo Podre — Iguaria Version
This version published by Iguaria combines olive oil, honey, spirit, cinnamon and orange and is presented for Christmas. The publisher itself acknowledges variants with Port or lard, so the formula remains attributed and does not replace regional diversity.
- Yields
- 12 servings
- Prep
- About 20 minutes within the published total
- Cook
- 35–40 min
- Total time
- 60 min published total
Ingredients
- 250 g / 8.8 oz Flour
- 130 g / 4.6 oz Light brown sugar
- 6 Eggs
- 250 ml / 8.5 fl oz Olive oil
- 250 ml / 8.5 fl oz Honey
- 50 ml / 1.7 fl oz Distilled spirit
- from 1 orange Orange zest
- 1 level tbsp, plus optional dusting Cinnamon
- 1 pinch Salt
- as needed; amount not stated Butter for greasing
Method
Separate the eggs and beat the yolks with the sugar until creamy.
Add the olive oil, honey, cinnamon, spirit and salt and beat again.
Fold in the sifted flour and orange zest.
Whip the whites to stiff peaks and fold them in gently.
Pour into a greased, lined ring mould. Bake at 180°C / 350°F for 35–40 minutes, until a skewer comes out dry.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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